Bread Recipe #46 - Cinnamon-Chip Scones

These don't seem to be as dry as some scones are-could be the addition of cream that makes them moister. Ingredients: 2 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, divided, 1/2 cup cold butter, cut into small pieces, 2/3 cup cinnamon baking chips, 1 cup plus 1 tablespoon heavy whipping cream, divided, 1 egg, 1 tablespoon coarse sugar. Instructions: Preheat oven to 400 degrees. Lightly grease a baking sheet; set aside. In a large bowl, combine the flour, sugar, baking powder and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cinnamon chips. Whisk 1 cup cream and egg; stir into crumb mixture just until moistened. Turn dough onto a floured surface; knead 10 times. Pat into a 9-inch circle. Cut into 12 wedges. Separate wedges and place on prepared baking sheet. Brush with remaining cream. Combine coarse sugar and remaining cinnamon together and sprinkle over tops. Bake in preheated 400 degree oven for 14-16 minutes or until golden brown. Serve warm. "Taste of Home Annual Recipes 2013", Reiman Media Group LLC, Greendale, WI, 2012, pg. 95. "Rolling in the dough!"

Bread Recipe #41 - Pumpkin-Cranberry Scones

Scones are the next in line for the pumpkin bread parade. Little bits of cranberries float in the midst of these fall-spiced, full-of-pumpkin-flavor treats. Enjoy with your favorite cup of tea or coffee, or even hot apple cider. Ingredients: 1/4 cup dried cranberries, 1/2 cup boiling water, 2 1/4 cups all-purpose flour, 1/4 cup packed brown sugar, 2 teaspoons baking powder, 1 1/2 teaspoon pumpkin pie spice (or: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves), 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup cold butter, cut in small cubes, 1 egg, 1/2 cup pumpkin puree, 1/3 cup milk, or cream, 2 tablespoons chopped pecans, walnuts, or almonds, if desired. Icing: 1 cup confectioners' sugar, 1/2-1 teaspoon pumpkin pie spice, enough milk to make of drizzling consistency, cinnamon-sugar mixture, for sprinkling, if desired. Instructions: Place cranberries in a small bowl; pour boiling water over and allow to stand for 5 minutes. Drain, chop into pieces and set aside. Preheat oven to 400 degrees; grease a cookie sheet. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin puree and milk (or cream); add to the crumb mixture and stir just until moistened. Stir in cranberries and nuts, if using. On a lightly floured surface, knead dough 10 times and pat into an 8-inch circle. With a sharp knife dipped in flour, cut circle into 8 wedges. Place on prepared cookie sheet, no sides touching. Bake in preheated 400 degree oven for 12-15 minutes or until golden brown. Transfer from oven to cooling racks. Make glaze: In a small bowl, stir together confectioners' sugar and pumpkin pie spice; add milk, one tablespoon at a time, until of drizzling consistency. Drizzle generously over warm scones and sprinkle with a cinnamon-sugar mixture, if desired. Makes 8 scones. "Rolling in the dough!"

Bread Recipe #4 - Buttermilk Almond Scones

Scones and a cup of tea-what a great English breakfast. These easy-to-make biscuit-look-alikes are full of almond flavor, inside and out. Ingredients: 1 egg, 1 1/4 buttermilk, 2 teaspoons almond extract, 4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup sugar, 1/2 cup unsalted butter, 2 cups sliced almonds, toasted, 2 tablespoons cream. Instructions: Preheat oven to 425 degrees. Whisk egg, buttermilk and almond extract; set aside. Combine flour, baking powder, baking soda, salt, and sugar. Cut in butter until mixture resembles coarse bread crumbs. Add almonds, saving a few for topping. Add wet ingredients and mix lightly with a fork until mixture clings together and forms a soft dough. Knead gently 5-6 times. Divide dough in quarters. Roll out to 1/2 inch thick circles. Cut each into 6 wedges. Place on a greased baking sheet. Brush scones with cream and sprinkle with sugar and a few almonds before baking. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Makes 2 dozen scones. We had the opportunity recently to visit a beautiful Inn in Pacific Grove owned by Four Sisters. They also put out a cookbook bearing today's recipe. "The Kitchen at Four Sisters Inns", 6th edition, Canada, 2010, pg. 18, recipe courtesy of Judy Higgins. "Rolling in the Dough!"